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Warming 20 minute Creamy White Bean Lemon Pesto Orzo Soup. Kind of like creamy risotto, kind of like soup, and so DELICIOUS. This is wholesome but comforting and the easiest to make using just one pot and 20 minutes. It’s warm and creamy, swirled with basil pesto, and finished with parmesan and a pinch of black pepper. Doesn’t get simpler or more delicious.
Sometimes it’s the simplest of recipes that really do turn out the most delicious. And that’s definitely the case with today’s recipe. It’s perfect for this time of year when we’re still craving comfort food on these cold winter days, but also wanting something lighter. It also makes for a nice Valentine’s Day recipe too.
This is a great mix. Originally when I set out to make this I was thinking it would be more of a soup. And it is, but this is an ultra-creamy soup.
A bit of a cross between soup, creamy pasta, and rice stew. So just as you would expect, it’s delicious.
When my sister-in-law Lyndsie was in town over Christmas, she pretty much begged for a white bean soup. It’s one of her favorites and she said I never make anything with beans, which isn’t a lie. The family that’s here is not the biggest fan of beans. But I do love to experiment with them when Lynds and/or my cousins are in town.
Anyway, I never got around to making the soup over Christmas. But once I had this idea, I knew it would be delicious, Lyndsie fully agreed.
The details
With a 20 to 30 minute start to finish time, you can imagine the steps are pretty simple. First up, you only need one pot. No sauces, nothing extra, just one pot.
Start with olive oil, shallots, and garlic. To keep things simple, I just used smashed garlic cloves to infuse the oil. Then some butter goes in and then the orzo.
Any time I’m cooking with orzo, I love to toast it in butter before adding in any liquid. This just adds another layer of flavor as the butter cooks around the orzo.
Then comes the chicken broth or veggie broth, along with white beans, and kale. You could easily use spinach in place of kale. From here, simply simmer until the orzo is al dente and things are becoming very creamy.
Stir in the pesto and lots of parmesan and finish it off with lemon.
That’s it. Absolutely nothing fancy, but totally delicious.
For serving
I usually add a little fresh dill and black pepper, but parsley or basil work really well too.
Then, some crusty bread on the side is a must.
It’s different, but so, so good. And who couldn’t love such an easy Monday recipe? Especially after the Super Bowl. I feel like we need this today! Happy Valentine’s day!
Looking for other quick recipes? Here are my favorites:
Baked Sesame Orange Cauliflower
One Pot Stove-Top Mac and Cheese
Skillet Chicken Adobo with Coconut Rice
Lastly, if you make this Creamy White Bean Lemon Pesto Orzo Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy White Bean Lemon Pesto Orzo Soup
Servings: 6
Calories Per Serving: 1331 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 shallot, chopped
- 4-6 cloves garlic, smashed
- red pepper flakes
- 2 tablespoons salted butter
- 2 cups dry orzo pasta
- 6 cups low sodium chicken or vegetable broth
- 1 can white beans
- kosher salt and black pepper
- 1/2 bunch kale, finely shredded
- 1/2 cup basil pesto
- 1/2 cup whole milk or canned full fat coconut milk
- 1 cup grated parmesan cheese
- zest and juice of 1 lemon
Instructions
- 1. Heat the olive oil in a large dutch oven over medium-high heat. Add the shallot, garlic, and chili flakes and cook until fragrant, about 5 minutes. Drop in the butter, then stir in the orzo. Cook until golden, 1-3 minutes. Pour in the broth and bring to a boil over high heat. Season with salt and pepper. Stir in the beans and kale. Season with salt and pepper. If you have one, add a parmesan rind. Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.2. Stir in the pesto, milk, parmesan, and lemon, cook another few minutes until warmed through. 3. Divide the orzo and broth among bowls and add additional parmesan and black pepper. I like to add some fresh dill, parsley, or basil too!
Notes
Thickening: the orzo will soak up the broth over time. If eating leftover, add additional broth to thin. It should be creamy, but with just a touch of liquid.
This post was originally published on February 14, 2022
I have made this recipe twice. Both times for a church soup dinner. I always get raves over it and requests for the recipe. It is SO easy! Love it!
Hey Debbie,
Thrilled to hear this recipe turned out nicely for you, thanks for making it and your comment!
Have a nice Sunday!
My 18 year-old daughter‘s favorite meal. Coming back tonight for spring break and only thing she asked as her first dinner back from college
Hey Beth,
Thrilled to hear this recipe always turns out nicely for you, thanks for making it and your comment!
Have a nice weekend!
We love this recipe. Only change was 4 cups broth instead of 6. My meat and potatoes husband says it is on the regular rotation.
Hey Pamela,
Awesome! Thanks so much for making this recipe and your feedback, so glad to hear it was enjoyed!
Loved the flavors of this soup! Another excellent recipe 🙂 Perfectly cozy for one of the most brutal winters in America. I added ground Italian sausage (fried) to the recipe. Loved the kale, including kale stems cut into small pieces for the wonderful crunch, and the beans. Next time I make this soup/stew, I’ll probably reduce the amount of orzo a bit for personal taste. It’s lovely as it is.
Hey Blanche,
Fantastic! I appreciate you making this recipe and your comment, so glad it was a hit!
Happy Friday!
Dont sauté your shallot/garlic for five minutes…way too long and your soup will be brown. Lol. Sigh.
Sorry to hear this, Jenn!
Wow, this is so tasty! I used just 1 cup of orzo as recommended by others. Also threw in a can of chicken. So good! Will be making again.
Hey Linda,
Happy Friday!! So kind of you to try this recipe and leave feedback, I’m glad it was a hit!
Easy, fast & So SO good! The second day the broth was completely gone, but not problem! I took it for lunch as a risotto. My husband added water to his as he prefers the soup to enjoy with bread. This will be added to my recipe rotation, we all loved it. Thanks, T!
Hey Laura,
Amazing! Love to hear this recipe was enjoyed, thanks a bunch for making it and taking the time to comment!
Flavor profile was good, but orzo to bean and kale ratio was wrong. Read another comment stating the same concern. Reduce orza to 1/3c to 1/2c.
Hi there! Thank you for this input, I really appreciate it! Glad you enjoyed the flavors! 🙂 xT
This was delicious! Whole family loved it! Will be keeping on rotation.
Hey Teresa,
Thanks for trying this recipe and for the feedback, I can’t wait to hear what you make next!
For some reason, I have two recipes for a lemon orzo soup saved in my recipe notes. To keep them straight, I have the subheader, “this one is the delicious one!” for the one from Half Baked Harvest. I have made it many times and everyone always enjoys it – especially with a little extra pesto. Thank you!
Hey Caroline,
I’m grateful you tried this recipe and took the time to comment. Delighted it turned out!
I would recommend cooking this with 1 cup of orzo if you want more of a soup consistency. 2 cups of orzo was way too much in my opinion.
Thanks so much for sharing this feedback, Erin!!